Cauliflower and Parsnip Cheese Mash
This cauliflower and parsnip cheese mash is an easy variation on the classic British cauliflower cheese. It’s low-carb and gluten-free, making it a good choice for low-carb diets and food-combining meals. The parsnips add a subtle sweetness and creamy texture, while the cheese gives the mash a rich, savoury flavour. The combination of cauliflower and cheese also provides calcium, making this a useful side dish for a bone-health-focused diet. It’s perfect served alongside roast or grilled pork, beef or chicken. I used Gorgonzola, but Gruyère, Emmental, mature Cheddar or goat’s cheese would work well too.
Ingredients
Method
- Break the cauliflower into florets and put them into a saucepan.
- Peel the parsnips and cut them into bite-sized pieces. Add them to the pan.
- Add the stock cube, if using, then cover with water and bring to the boil. Reduce the heat and simmer for about 10 minutes, or until the vegetables are tender.
- Drain well, then return the vegetables to the pan. Add a splash of milk and the cheese.
- Using a stick blender or potato masher, mash the vegetables until smooth or slightly textured, depending on your preference. Add a little more milk if needed.
- Taste and season with salt and freshly ground black pepper.
- Fold in the fresh herbs and serve immediately.